Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 236

Bedfordshire Clangers made for sale are less elaborate than those produced at home. The fillings are prepared first; meat is cut into small dice, onions chopped, apples peeled and sliced. An English suet crust is made: plain flour and chopped suet (2:1), salt and enough water for a coherent dough. The pastry is rolled out and cut to oblongs twice the size of the finished clanger. Small mounds of the savoury and sweet fillings are placed in opposing ends divided by a strip of pastry. The pastry is folded over to enclose the fillings. The edges and the area around the central dividing strip are sealed, and the surface glazed with egg. It is baked at 210°C for 30 minutes.